INGREDIENTS

2 large baking potatoes

1 Tbsp olive oil

2 Tbsp butter

2 Tbsp sour cream

1/4 cup grated cheddar cheese

1/4 cup grated gouda cheese

1/4 brie, cut into chunks

2 Tbsp bacon bits (optional)

DIRECTIONS

1. Bake potatoes in an oven set to about 350 until insides are soft, about 20 minutes. I always wrap mine in tinfoil and cut a slit across the length of the potatoes.

2. Scoop out the insides of the potatoes, leaving just enough left to keep the shells intact. Place the scooped-out potato into a large mixing bowl.

3. Separate each potato skin, so that each is halved (four altogether). Brush the insides of the four potato skins with olive oil.

4. Mix the scooped-out potatoes with the other ingredients, except for the bacon bits, until well-blended. I highly recommend not using a food processor for this step or the potatoes will turn into a paste.

5. Place a fourth of the mixture into each potato skin. You can use a baker’s tool to pipe the potatoes in, forming designs, or you can just scoop in with a spoon.

6. Place back in the oven set at 350 and bake for about 10-15 minutes or until the tops turn golden. The outsides of the cheese-potato mixture should be slightly crunchy but not burnt. Sprinkle with bacon bits, if desired.

Serves 4